Healthy Carrot Muffins

Healthy Carrot Muffins made with applesauce, oats, whole wheat flour and maple syrup. Fluffy, light and moist carrot cake muffins!

I have updated these healthy carrot muffins to improve upon texture and lack of sweetness reported by some readers. Now you are getting foolproof carrot cake muffins!

And also developed cottage cheese carrot cake muffins recipe for those who are looking to add more protein to their diet.

They also freeze and defrost well, plus kids love them with a glass of cold milk for a healthy breakfast or an afternoon snack!

Ingredients for Healthy Carrot Muffins

• Carrots: You will need approximately 2-3 large carrots or 5-6 small/medium sized carrots. Use the small side of your grater or a vegetable peeler to grate carrots.
• Applesauce: Adds moisture instead of using only oil. I prefer to use unsweetened applesauce to keep them lower in sugar.
• Mild tasting oil: To add a bit of moisture. I used avocado oil but light olive oil, melted butter or coconut oil will work.
• Honey or maple syrup: I like the taste of maple syrup. You can use any other liquid sweetener like agave, honey etc.
• Eggs: Add lift and binding. I think chia eggs and flax eggs will work but muffins will rise less.
• Baking essentials and spices: Vanilla extract, cinnamon, nutmeg, baking soda, baking powder and salt.
• Whole wheat flour: I much prefer using whole wheat flour or spelt flour in baking for extra nutrients and fiber. You can also use white whole wheat flour or whole wheat pastry flour.
• Oats or oat bran: Recipe as pictured is made with oats. Note that carrot muffins with oat bran will just rise less.
• Add-ins: I love to use raisins and chopped walnuts for a carrot cake muffins taste, but feel free to use your favorite dried fruits or nuts.

How to Make Healthy Carrot Muffins

Here is a step by step overview with photos. There is full recipe card below. All you need is just one bowl and a box grater!

1. Combine liquid ingredients: Whisk the eggs, applesauce, maple syrup, oil and vanilla extract.
2. Add leavening agents and spices: Now add cinnamon, nutmeg, baking powder, baking soda and salt.
3. Mix: Whisk very well until you no longer see small white lumps.
4. Add shredded carrots: Stir in grated carrots and please don’t squeeze them. The juice will ensure your muffins are moist.

5. Add dry ingredients: Add oats and whole wheat flour to the carrot mixture, then gently mix with spatula until combined but not overmixed.
6. Fold in raisins and nuts: And give a few stirs.
7. Bake the muffins: Place batter evenly into a 12 muffin tin and bake the muffins for 24-25 minutes in 350 F preheated oven. The muffins are done when a toothpick inserted in the middle comes out clean.
8. Cool: Rest in muffin cups for 5 minutes, then transfer to cool on a wire rack to cool a bit more.

Variations

• Tropical: Add 1/2 cup of chopped pineapple pieces that have been gently squeezed, if from a can; and 1/4 cup coconut flakes.
• Different warming spices: Use ground cloves, ginger or allspice vs. cinnamon or nutmeg.
• Sweeter muffins: Sprinkle with coarse sugar or brown sugar before baking.
• Topping: After muffins have cooled, use a drizzle from healthy coffee cake to turn them into carrot cake muffins!
• Frosting: Transform your muffins into a dessert with Greek yogurt frosting, healthy cream cheese frosting or healthy buttercream.

How to Store

I usually keep muffins on a counter for a few days. At that point, if any are left (happened only once here), I pop them into an airtight container in the fridge to prevent dry and stale muffins.

You can also freeze them for up to 3 months in the freezer. Then just thaw overnight in refrigerator or on a counter for 3-4 hours.

More Healthy Muffins Recipes

• Banana carrot muffins
• Zucchini carrot muffins
• Healthy morning glory muffins
• Healthy zucchini muffins

More Carrot Recipes to Try

• Carrot cake loaf
• Carrot cake baked oatmeal
• Healthy carrot cake bars
• Carrot cake cheesecake